This recipe was in the 2/25 Boston Globe originally, only sauteing method
has been changed. It caught my eye because I love canned artichoke hearts
and it seemed really easy. It is indeed easy and tasty (my SAD non-soup
loving husband even said it's good... for a vegetable soup!).
1 Spanish onion (or 2 small regular), quartered and thinly sliced
1 can artichoke hearts (14oz)
2 cans no salt added diced tomatoes (14.5 oz)
1 can chickpeas, rinsed and drained (7 3/4 oz)
1 can vegetable broth (14.5 oz) .. I used chicken flavor broth that you
add 1/2 can of water to, so didn't add the extra 1c water
1 cup water
1/2 tsp Italian seasoning
salt & pepper to taste
1/3 cup uncooked ditalini (small pasta tubes) (I used small elbow macaroni)
In a large pot saute the onions in some of the artichoke liquid and/or
broth, until softened (about 5 minutes).
Drain the artichoke hearts and rinse if desired. Drain well and cut into
bite size chunks (I cut each heart vertically into sixths, eights if large).
In the pot add the arichoke hearts, undrained tomatoes, chickpeas, broth,
water, Italian seasoning, salt (I used none but didn't rinse the artichokes),
and pepper (I used lots!); stir to combine. Cover and bring to a boil.
Stir in the ditalini. Cover, reduce heat, and simmer an additional 12
minutes or until pasta is tender.
Serves 4 (almost... 2 for dinner and a large leftover for lunch)